A tasty app that could be whipped up in seconds!
1/4 cup olive oil
1 can cannellini beans (drained, rinsed)
1 and 1/2 tablespoons store-bought harissa paste
2 cloves garlic (peeled, grated)
1/2 lemon (juiced)
1/4 cup parsley (chopped)
1 and 1/2 tablespoons olive oil
Kosher salt and freshly ground black pepper (to taste)
Preheat grill or grill pan over medium heat. Brush baguette slices with olive oil and grill until lightly toasted, about 2 minutes per side.
In a small bowl, add the grated garlic and lemon juice and set aside.
In a large bowl and the cannelini beans and harissa paste, and lightly mash with a potato masher. Add the parsley, olive oil, and fold in to combine. Stir in the steeped garlic and lemon juice and season with salt and pepper to taste. Spread the bean dip on the grilled crostini.
Tip: For a tasty twist, substitute the cannelini beans with black beans!